Cooking your food proper: soft-boiled eggs

This is one of the most useful tips I’ve come across for getting perfect soft-boiled eggs with a pan and water. This method makes a huge difference in repeatable consistency. If you keep your eggs on the counter at room temperature (which was something I picked up when living in Germany) the cooking times will be about a minute to a minute and a half shorter depending on the consistency you like. I have been happy with 6 minutes and then a quick rinse in cold water, not too long in the cold water because I like the yolk to still have a creamy warm texture. A superior cooking method would be Sous-vide.

1 Comment Cooking your food proper: soft-boiled eggs

  1. Montmorency

    When we had the “salmonella in eggs” scandal here in the UK years ago (you may have heard of Edwina “Eggwina” Currie), we were all told we had to hard-boil our eggs (horrible).

    Somewhere I read a tip to get round this if you want soft-boiled eggs, but still kill the bug: Bring the eggs to the boil; let boil for about a minute; turn off & leave for 5-10 minutes. I made this my standard method of boiling eggs (saves a little gas as well).

    Mike (Montmorency).

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